Crab-And-Pink Grapefruit Salad
By Chef K.T. Murphy
2 heads butter lettuce; -=or=- boston lettuce,
3 pink grapefruit peeled and section; ed
1 lb cooked crab meat picked over to r; emove bits of c
2 teaspoon grated grapefruit peel
1 shallot; minced
1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 cup olive oil
SEPARATE LETTUCE LEAVES, using only choice ones. Arrange bed of
lettuce on 6 individual serving dishes. Evenly distribute grapefruit
sections and crab meat over lettuce, arranging it attractively.
Drizzle about 1 tablespoon Grapefruit Dressing over each serving.
GRAPEFRUIT DRESSING: In small bowl, combine grapefruit peel, shallot,
white wine vinegar, balsamic vinegar and salt. Whisk in olive oil
slowly. Taste for acid and salt and add more if too bland. Stir to
blend before using.
All the best